Sorbet is light, fresh, and the perfect summer treat.
When raspberries aren’t available, try this recipe with mango instead.
Raspberriesare one of summer’s best fruits, so why not turn it into a delicious dessert?
Credit: Karla Conrad
Remove from heat; stir in lemon juice.
Transfer to a medium bowl; cover and chill completely.
Puree Raspberries
Place raspberries and orange juice in a food processor orblender.
Cover and process or blend until smooth.
Press puree through a fine-mesh sieve; discard seeds.
Stir puree into chilled syrup.
Freeze and Serve
Spread raspberry mixture in a2-quart square baking dish.
Cover and freeze about 4 hours or until firm.
Cover and process or blend for 30 to 60 seconds or until smooth and lightened in color.
Spoon sorbet back into the dish; cover and freeze for 6 to 8 hours more or until firm.
To serve, let stand at room temperature for 5 minutes before scooping.
Omit pressing fruit through a sieve.
Per 1/3 cup: 94 cal., 0 g total fat (0 g sat.
Exchanges: 1 1/2 Other Carbo.
2,000 calories a day is used for general nutrition advice.
